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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Recipe courtesy of Woman's Day magazine dated November 11, 2008. This is a hybrid of cobbler and pie ~ ~. Ingredients:
crust |
1 refrigerated pie crust or homemade crust for 9 pie |
1/4 cup slivered almonds |
filling |
4 firm but ripe anjou pears |
1/2 cup sugar |
2 tablespoons cornstarch |
12 ounces fresh raspberries |
cobbler topping |
1/2 cup flour |
2 tablespoons sugar |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
6 tablespoon heavy cream |
1/4 teaspoon almond extract |
Directions:
1. CRUST:
2. Preheat oven to 375 degrees F.
3. Line 9 pie plate with crust, folding edges under (do not flute).
4. Press almond slivers into edges of crust and set aside.
5. FILLING:
6. Peel, halve, core and slice the pears.
7. Toss with sugar and cornstarch in a large bowl.
8. Fold in raspberries very carefully.
9. Mound filling in pie shell.
10. COBBLER TOPPING:
11. Mix flour, sugar, baking powder and salt in a medium bowl.
12. Stir in cream and extract with fork until just moistened.
13. Place batter in ziptop freezer bag.
14. Cut off 1/2 from corner of bag.
15. Pipe crisscrossing lines of topping over filling to make lattice design.
16. Bake 20 minutes.
17. Reduce oven temperature to 350 degrees F..
18. Bake 30 to 40 minutes longer until topping is deep golden and filling is bubbling.
19. Cool at least 1 hour before serving.
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